Keema Matar Pulao

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Keema Matar Pulao. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Keema Matar Pulao is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They are nice and they look fantastic. Keema Matar Pulao is something that I've loved my whole life.

Many things affect the quality of taste from Keema Matar Pulao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Keema Matar Pulao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Keema Matar Pulao is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Keema Matar Pulao estimated approx 1 hour.

To get started with this recipe, we must first prepare a few components. You can cook Keema Matar Pulao using 20 ingredients and 11 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Keema Matar Pulao:

1. 750 gm basmati rice,
2. 500 gm chicken keema,
3. 200 gm green peas (frozen)
4. 2 tbsp ginger garlic paste,
5. 3 large onions sliced,
6. 3 tomatoes chopped,
7. 6 green chillies slit,
8. as required curd,
9. 2 tbsp salt to taste,
10. 150 ml oil,
11. 3 tsp jeera powder,
12. 1 1/2 tsp kashmiri red chilli powder,
13. 1 tsp garam masala,
14. 3 bay leaves,
15. 1 tsp shahjeera,
16. 8 peppercorns,
17. 6 cloves,
18. 2 green cardamom,
19. 1 inch cinnamon
20. 1 Annapurna leaf

Steps to make to make Keema Matar Pulao

1. Marinate keema in curd, ginger garlic paste, salt, garam masala, jeera powder, chilli powder and set aside for 15-20 min when you get ready other ingredients.
2. Chop tomatoes, slit chillies, and slice onions. Get all the khada masala mentioned above in a plate.
3. Heat oil in a heavy bottom vessel, add the khada garam masala and let it splutter for few seconds, add onion and saute till lightly caramelised.
4. Add marinated chicken and cook covered in medium flame until half done. It took around 8-10 min for me.
5. Add tomatoes and chillies and cook for another 5 minutes covered in low to medium flame. And then transfer it to another dish leaving some residual masala in the vessel.
6. Meanwhile wash rice and soak it for 10 minutes
7. Add exact double the volume (say if rice is one glass then water will be 2 glasses) of rice to the vessel in which keema was cooked, add 2 and half tsp of salt and let it boil. Be very accurate in water measurement else the texture of rice grains will go wrong.
8. Add rice and let it boil on high flame.
9. Meanwhile wash and drain the green peas
10. When the 3/4 water is almost absorbed add peas, keema and mix all gently. Place annapurna leaf on top
11. Place a tawa on the gas on high flame for 5 min. Place the vessel on tawa.Wrap aluminum foil around the vessel and place the lid and top it with another heavy thing. Let this cook in lo flame for 10 min.

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Keema Matar Pulao. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!